Quotes About Cooking

For a dude, I think I do cook. I'm a stay-at-home parent a lot of the time.

I'm very traditional. I want to have kids. I want to be - not a stay-at-home mom, but to be able to take care of my kids and have a family and cook. A white picket fence and a dog.

In '71 or '72 I returned to New Orleans and stayed there. I started cooking Louisiana food. Of all the things I had cooked, it was the best-and it was my heritage.

I like to watch Bourdain and Andrew Zimmern, because I like them when they travel. I like Ina Garten, 'The Barefoot Contessa.' Giada is really nice, but I get a little bit bored with just staying in the kitchen.

The things that excite me are staying home and cooking.

I love getting in the kitchen because I don't get the chance when I'm staying in hotels and on the road.

I like staying at home and indulging in cooking sometimes.

As I grew steadily more comfortable in the kitchen, I found that, much like gardening, most cooking manages to be agreeably absorbing without being too demanding intellectually. It leaves plenty of mental space for daydreaming and reflection.

I enjoy my food. I like to grill; I do that a lot. I like meat and have big dinners - steak, red meat splurges, prime cuts.

I grill all the time - burgers, ribs, chicken, steak, and fish.

I'm good at anything that's country - biscuits, gravy, chicken-fried steak. Look at me, for God's sake. I cook what I like to eat.

I make a very good steak.

I think over-seasoning it is something I tend to do. If it's a good steak, salt, pepper, and butter are the three key ingredients. But just try not to overcook it, and you'll be happy.

Everybody says, 'I have problems overcooking steak on the grill,' but just take it off earlier! Grilling is really common sense. It's very simple. You should think of a grill as a burner - it just happens to have grates. You shouldn't be intimidated by it.

You don't need Montreal steak seasoning on everything.

I do a chimichurri sauce with garlic, parsley, olive oil, and red and black pepper. You just mince the garlic and the parsley and mix it all together. Brush a little of that on a steak and it kicks it up, like, 10 notches.

I make a bomb vaca frita. It's like a flank steak like with the ropa vieja, but it's fried with garlic and lime. And I make a really good picadillo.

I'm kind of a grandma, so I like cooking for my boyfriend and watching a movie. I cook a lot, actually. I'll make bacon-wrapped asparagus, steak, and pesto pasta with chicken...but we go out to dinner a fair amount, too.

I love to cook really fattening things, like steak and pasta and potatoes.

The physics of water is central to cooking, because food is mostly water. All steak that you cook is actually boiled on the inside.

My favorite meal would be a big piece of steak with salad and then Brussels sprouts and Jerusalem artichokes.

Sometimes even a well-rested steak will lose juices when you cut into it. Sometimes a completely un-rested steak won't spill a drop. But as a general rule, resting meat for about one-third of its total cooking time guarantees that more juices will stay inside than on your cutting board or plate.

You're not allowed to put anything on a steak.

At home, we have fish and greens, fish and greens - maybe salmon steak with curried lentils. No poncy cooking goes on, we don't have dinner parties, we don't entertain.